Jellyfish skin is delicious for cold dishes. Add vinegar, monosodium glutamate and sugar to shredded cucumber and garlic. Jellyfish head mixed with mature vinegar or cabbage heart tastes delicious. Jellyfish head tastes crisp. When buying jellyfish, be sure to see if it is hard, so as not to deceive you. Hard jellyfish heads are first-class, generally within 30-60 yuan, and soft ones are below 35 yuan.

Second, how to eat jellyfish 1, cold jellyfish

Ingredients: jellyfish, purple cabbage, cucumber

Practice: soak jellyfish skin in cold water, wash it, cut it into strips, shred purple cabbage and cucumber respectively, mix garlic powder, vinegar, soy sauce, sesame oil and appropriate amount of salt to make sauce, mix all the materials well and put them in the refrigerator for consumption.

2, jellyfish chicken fillet

Ingredients: 4 taels of jellyfish skin (about 1 60g), 6 taels of chicken (about 240g), 2 pieces of garlic, a little parsley, oil1tablespoon.

Exercise:

1. Soak jellyfish skin in clear water for 2 days (change water 2-3 times a day), shred, blanch in hot water, remove and drain. Shred chicken, add marinade and mix well, marinate for 20 minutes and soak in tender oil.

2. Peel garlic and break it; Wash coriander and drain. Heat 1 tbsp oil, saute garlic and shredded chicken in wok, mix well, sauce, stir fry quickly, add coriander and jellyfish, and serve.

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